Green Goddess "Guacamole" With Cumin Crisps

Southern Living
No one will ever imagine that canned asparagus is the secret to this twist on avocado guacamole. Spread leftovers on turkey sandwiches.
Makes about 3 cups


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2 (15-ounce) cans asparagus spears, drained
4 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper


Process asparagus in a food processor until smooth, stopping once to scrape down sides. Stir in tomatoes and next 6 ingredients. Cover and chill 30 minutes. Serve with Cumin Crisps.

Created date

August 2002